Wednesday, September 15, 2010

I'm calling this savory Gorgonzola bread pudding because that's what they called it at the restaurant I stole the idea from. Hey, that's the least I can do.

By the way, that restaurant would be 2223 Market, San Francisco, and when I saw it sitting there next to my grilled rib eye, I knew it was only a matter of time before it made its way on to the blog.

If you’re afraid to call it a savory "bread pudding" because it sounds a little too desserty, then at least do me a favor and call it a dressing, and not a stuffing. You know I'm no fundamentalist, but I've decided that for something to be called a stuffing, it actually needs to be stuffed into something.

No matter the name, this should make for a welcome respite from the usual side dish rotation. Maybe it's because the meat is so expensive, but I find cooks get very conservative when it comes to choosing accompaniments for a steak dinner. No one ever got in trouble serving a baked potato, but sometimes you have to take a chance, and this would be a bold, and I predict, well-received choice.As far as the recipe goes, it's quite straightforward, and I pretty much cover all the variables in the video. You may wonder where the garlic is, which is a damn good question. Since I was going to serve the steaks with a garlicky sauce, I decided to show a little restraint.

Speaking of restraint, be careful with the Gorgonzola. The only real way to mess this recipe up would be to overdo it on the cheese. Gorgonzola is about as subtle as a frying pan to the forehead. Also, don't pack your ramekins too firmly. The only thing I like better than nooks, are crannies, and you want lots of both here to provide the surface area for a nice crunchy top. Enjoy!

Greetings from A Touch Of Tuesday Weld, where you are most certainly a member of the blogroll. I am a HUGE fan of your work. You bring such humor and joy to your cooking. I am making the ricotta meatballs tomorrow night for my husband's homecoming from a long business trip. I can't wait and I will let you know how it goes. (And yes, this American is serving 'em over spaghetti!)

I saw this recipe this morning and was inspired! I never know what else I can add to a meal besides potato or rice (sometimes noodles). Usually with steak, it's a baked potato. So tonight I made this, well not exactly this. As I said, I was inspired. So, same basic recipe but I added chopped Portabella mushrooms and switched the cheese to goat cheese (I love my wife, and I knew she'd probably balk at the gorgonzola). Well thumbs up all around on the finished product so thanks again for another fabulous meal.

That is crazy little side dish for such a lovely big steak. Me, I'd go for four to six potatoes with that steak and I don't know if I equal amount of bread pudding's going to work. Perhaps a combination would work best. Anyhow, looks gorgeous. Gotta try.

Chef John, I agree with Melissa. When I viewed your video, I wondered 'where is the egg?'. I'll try both versions and report back. Thanks for another fine recipe. Speaking of eggs, do you have a recipe for making pickled egg?. I had a recipe for making them but, have lost it. I would trust your expertise much more than some of the demos I've seen on YouTube.

Did a test run last night modifying for Thanksgiving..Bells seasoning or any poultry seasoning and goat cheese. Yum!I actually ate it with a pork chop and groaned delight with every bite. Plan to add celery and apple on the real run. Chef John is right. It doesn't need the egg. Needs to bake a little longer if put in a larger dish.